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Vegan & Gluten Free Pizza
There is always something special about eating pizza - the sauce, the toppings and delicious wood fired crust the just melts in your mouth. As vegans and gluten free eaters, we were overjoyed to find pizza recipes online so it is with much love and joy that we share some of these with you here. Enjoy!
This recipe is brought to you by minimalistbaker.com
3 cups gluten free flour blend **
1 tsp salt
1/2 tsp baking powder
3 Tbsp sugar, divided
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
** 1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour
+ 3/4 tsp xanthan gum
Preheat oven to 350 degrees. In a small bowl, combine yeast and 3/4 cup warm water - about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want your base to be pretty thin - less than 1/4 inch. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
Remove from oven and spread generously with your favourite pizza sauce, tofu ricotta cheese or another kind of non-dairy cheese + desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly. Cut immediately and serve. Reheats well the next day in the oven or microwave.
1 1/4 cups gluten-free oat flour
1 cup potato starch, not potato flour
2/3 cup quinoa flour
2/3 cup millet flour
1 teaspoon baking powder
1 teaspoon fine grain sea salt
1 1/2 teaspoons Frontier dried oregano
1 teaspoon Frontier dried sweet basil
1/2 teaspoon Frontier garlic powder
1/8 teaspoon Frontier red pepper flakes
1/4 teaspoon black pepper
1 cup + 2 tablespoons soymilk
2 - 2 ¼ teaspoons dry active yeast
1 teaspoon pure cane sugar
4 teaspoons ground flax meal
3 tablespoons warm water
1/4 cup sunflower oil
This recipe is brought to you by edibleperspective.com